Spicy Vegetable Ragout Over Polenta Recipe

Name: Spicy Vegetable Ragout Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 cups water; 1 cup yellow cornmeal; 1/3 cup grated fresh Romano or Parmesan cheese; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper; 1/4 cup chopped fresh cilantro; 2 teaspoons olive oil; 1 cup chopped onion; 2 cups diced peeled eggplant; 1 cup diced yellow squash; 1/2 cup diced carrot; 1 jalapeno pepper, seeded and diced; 1 tablespoon chili powder; 1 (14.5-ounce) can whole tomatoes, undrained and chopped

Servings: persons

Cooking spray
3 cups water
1 cup yellow cornmeal
1/3 cup grated fresh Romano or Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
2 teaspoons olive oil
1 cup chopped onion
2 cups diced peeled eggplant
1 cup diced yellow squash
1/2 cup diced carrot
1 jalapeno pepper, seeded and diced
1 tablespoon chili powder
1 (14.5-ounce) can whole tomatoes, undrained and chopped

1
Coat a 9-inch round cake pan with cooking spray; set aside.
2
Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm.
3
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 2 minutes. Add eggplant, squash, carrot, and jalapeno; saute 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes.
4
Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 3 cups water, 1 cup yellow cornmeal, 1/3 cup grated fresh Romano or Parmesan cheese, and more.

Yes, Spicy Vegetable Ragout Over Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Vegetable Ragout Over Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions